COLD SOBA NOODLE TUNA LOIN
Provided by Food Network
Time 20m
Yield 2 servings as an entree
Number Of Ingredients 7
Steps:
- In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.
- Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.
- Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.
- Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top
- Garnish: whole chives.
CHIMNEY TUNA LOIN
Provided by Alton Brown
Time 13m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
- On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
- Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
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- Whisk the soy sauce, honey, and wasabi powder together in a glass container. Transfer 1/3 cup of the liquid to a small bowl and reserve for dipping. Place tuna in the remaining marinade, turn to coat, and refrigerate for at least 1 hour and up to 4 hours, turning once halfway through.
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